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b-served Gastronomy

FiskeBar, Seafood bar

13.10.22

Nestled among the bobbing yachts in Barcelona’s Old Port the recently opened Fiskebar is raised off the ground into the air, accessed by an external spiral stair (there’s also a lift). The restaurant and cocktail bar occupies a space within the El Reial Club Maritím, Royal Sailing Club, just next to Maremagnum Shopping Centre. It offers extraordinary views back onto the city and the surrounding city port. Inside the open plan kitchen takes centre stage with perimeter seating along the floor to ceiling glazing. The light and the views here alone, and how it captures the watery reflections, is worth coming here for, but the food is the reason you’ll come back.

The cuisine is a combination of seasonal Mediterranean with Northern European influences (specifically Scandinavian), mostly seafood but with enough alternatives to keep meat eaters and vegetarians happy. Recommended starters include oysters and a selection of freshly prepared nigiri. The best approach for the main dishes is to go with an open mind and put yourself in the hands of the chef. As with all of the restaurants that belong to the Grupo Tragaluz the emphasis is on knowing the best providers for the most exceptional seasonal and fresh produce.

  • FiskeBar, Seafood Bar
  • FiskeBar, Seafood Bar
  • FiskeBar, Seafood Bar

     

    Chefs Àlex Durán and Matteo Spinelli are responsible for the cuisine based on fish, shellfish and algae with a strong Nordic and also Mediterranean influence. Pasta with sea food, vegetables with sea food, rice with sea food. Ecological and organic wines together with a quality selection of drafted beers. Providers are local and sustainable.

  • FiskeBar, Seafood Bar

     

    Equally the wine selection is specifically selected to reflect the seafood menu, with great choices of dry whites drawn from around Spain and Catalonia. After dinner the best is yet to come, having a cocktail on the exterior terrace that faces back to the city, an indoor-outdoor space. Make sure to get back across the Maremagnum bridge however before midnight if arriving on foot. Otherwise you have to take the long way back.

  • FiskeBar, Seafood Bar

     

    Tomás Tarruella and the Grupo Tragaluz team have created the FISKEBAR concept and the Isern Serra Interior Design studio has been responsible for capturing the idea with simplicity and sensitivity.

  • FiskeBar, Seafood Bar

    Matteo Spinelli, head chef at Fiskebar